Tag: easy dinner recipe

Grilled Salmon with Lemon Dill Butter – Simply Scratch
[ad_1]
This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.

Salmon doesn’t happen often in this household.

Mainly because my husband isn’t so much a fan, like at all. My girls and I LOVE it and would probably eat it at least once a week. Maybe even twice a week… maybe. So whenever we have dinner just the three of us, nine times out of ten salmon is on the menu.

Ant this grilled salmon recipe is SO easy and only calls for a few ingredients. I like to serve it with pearled couscous and grilled asparagus, however you can serve it with just about anything. I listed a few ideas towards the end of this post.

Like any good recipe, it starts with butter.

To Make The Grilled Salmon with Lemon Dill Butter You Will Need:
- unsalted butter – Because of the salt in the lemon pepper, I use unsalted butter.
- dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
- lemon zest – Adds bright citrusy flavor.
- freshly ground black pepper – Adds some subtle bite and flavor.
- salmon – I buy a large (2 to 2-1/2 pound) filet and cut it into 4 large pieces.
- avocado oil – For brushing on the salmon and greasing grill grates.
- lemon pepper seasoning – Adds bright citrusy flavor with a little bite from black pepper.
Make The Dill Butter:

In a bowl, add 1/2 cup of softened unsalted butter into a bowl along with 2 tablespoons chopped fresh dill, the zest of a small lemon and some freshly ground black pepper.

Use a fork to mash and stir until thoroughly combined.

Make The Salmon:

Brush (or spray) both sides oft the salmon. with avocado oil and season the flesh side with lemon pepper.

Clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.

Preheat your grill to 450°F.

Once preheated, place the salmon, skin-side down on to the grill grates and cook for 5 to 6 minutes.

Then carefully flip and continue to grill for 5 more minutes or until fully cooked – it should be opaque and flake easily.

NOTE: Sometimes the skin stays intact and sometimes it doesn’t, I honestly think it depends on the spatula you use to turn it. Either way, if the salmon and grill is oiled, the salmon (and skin) shouldn’t stick.

Top each piece of grilled salmon with a desired amount of lemon dill butter and serve the rest on the side.

What to Serve with Grilled Salmon:

Click Here For More Salmon Recipes!

Enjoy! And if you give this Grilled Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Grilled Salmon with Lemon Dill Butter

This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.

Prep Time: 20 minutes

Cook Time: 14 minutes

Additional Time: 6 minutes

Total Time: 40 minutes

FOR THE LEMON DILL BUTTER:

1/2 cup unsalted butter, softened

1 small lemon, zested

2 tablespoons fresh dill, chopped

1/4 teaspoon freshly ground black pepper, more or less too taste

FOR THE SALMON:

avocado oil or light olive oil, for salmon and grill grates

2 pounds salmon filet, cut into 4 pieces

lemon pepper seasoning

MAKE THE LEMON DILL BUTTER:

In a bowl, add the softened butter with dill, lemon zest and black pepper. Use a fork to mash and stir until thoroughly combined. Set off to the side.

GRILL THE SALMON:

Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spray with oil on both sides of the salmon. With the skin side down, sprinkle with lemon pepper.

Meanwhile, clean your grill grates and rub them with a paper towel that has soaked in oil. Preheat your grill to 450℉.Once hot, open the lid lay the salmon, skin-side down, onto the hot grill grates. Let the salmon cook for 5 to 6 minutes.

Carefully flip and grill for another 5-6 minutes or until fully cooked. It should be opaque and flake easily.

Remove and top with a desired amount of lemon-dill butter.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 447kcal, Carbohydrates: 1g, Protein: 34g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 78mg, Potassium: 851mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 794IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on August 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
June 16, 2024
Creamy Italian Sausage Gnocchi Soup – Simply Scratch
[ad_1]
In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy, robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.

Last week we had a few warm and sunny days. This week it’s cold and snowy. The only way we’re going to get through this cold streak, is with soup.

And this recipe is hands down one of the best soup I’ve made this year.

This creamy Italian sausage gnocchi soup checks all the boxes. Minimal ingredients – check. Quick and easy – check, check. Delicious, flavorful and comforting – check, check and check. I either serve it with a warm loaf of bread or with a grilled cheese sandwich. Leftovers are even better the next day.

Let’s get into it.

To Make This Creamy Italian Sausage Gnocchi Soup You Will Need:
- olive oil – Or substitute with avocado oil.
- italian sausage – Hot or mild sausage is best.
- yellow onion – Adds flavor to the soups base.
- garlic – Lends distinct punchy flavor.
- kosher salt – Enhances the flavors in the recipe.
- tomato paste – Lends depth and flavor to the soup.
- italian seasoning – Use homemade or store-bought.
- low-sodium chicken broth – Use homemade or store-bought.
- crushed fire-roasted tomatoes – Adds incredible flavor and texture to this soup.
- gnocchi – I use mini gnocchi (which are SO perfect!) and have linked them in the recipe printable.
- baby spinach – Adds vitamins, minerals and a pop of green.
- freshly ground black pepper – This will add some subtle bite and flavor.
- parmesan cheese (freshly grated) – For serving – optional.
- red pepper flakes – For serving – optional.
A quick note about Gnocchi:

A local grocery store near me carries mini gnocchis and they are the perfect size for soup. If you can’t find them near you, you can click on the link in the recipe printable to purchase online OR just cut regular gnocchi in half.

In a large pot or dutch oven, add 1 teaspoon olive oil (or avocado oil) and add in 1 pound sausage. If using links, remove and discard the casing.

I’m using hot italian sausage because the flavor is *chefs kiss*. However, mild would also work. I’m not a fan of sweet italian sausage so I can’t say how it would work in this recipe.

Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.

Once your sausage is cooked, add in 1 medium diced yellow onion and 4 minced cloves of garlic. Stir and cook until soft and translucent, about 5 minutes.

Next, add in 2 tablespoons tomato paste and 2 teaspoons italian seasoning.

Stir and cook 2 minutes.

Once softened, add in 1 quart (4 cups) low-sodium chicken broth and 1 (28 ounce) can crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat.

When the liquids are boiling, uncover and add in the mini gnocchis and cook for 2 minutes.

Lastly, reduce heat to medium-low and add in 3 generous handfuls of baby spinach and season with 1-1/2 teaspoons kosher salt (more or less to personal taste) and lots of freshly ground black pepper.

Stir to combine.

Lastly, pour in 1/3 cup heavy cream. Stir and simmer until soup has thickened slightly and the spinach has wilted.

Ladle soup into bowls and top with freshly grated parmesan cheese, crushed red pepper flakes for some heat and some extra black pepper.

Serve with crusty bread or a grilled cheese sandwich!

How To Store Italian Sausage Gnocchi Soup:

Transfer the soup to bowl (or individual serving bowls) that has an air-tight lid. Allow the soup to cool uncovered. The soup doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

How Long Can Italian Sausage Gnocchi Soup Last In the Fridge?

If stored properly this soup will last for 3 to 4 days in the fridge.

Can you Freeze Italian Sausage Gnocchi Soup?

Yes! Once cooled, transfer to a freezer safe container and pop into your freezer.

How long does Italian Sausage Gnocchi Soup last in the freezer?

Store this soup in the freezer for up to 3 months. Thaw overnight it the fridge and reheat slowly on the stove top.

Enjoy! And if you give this Creamy Italian Sausage Gnocchi Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 7 servings

Creamy Italian Sausage Gnocchi Soup

In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy and robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

1 teaspoon olive oil, or avocado oil

1 pound bulk italian sausage, hot or mild (If using links, remove and discard the casing)

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

2 teaspoons italian seasoning

4 cups low-sodium chicken broth

28 ounces crushed fire-roasted tomatoes

16 ounces mini gnocchi

3 (generous) cups baby spinach

1½ teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

parmesan cheese, freshly grated – for serving

crushed red pepper flakes, for serving

In a large pot or dutch oven, add olive oil (or avocado oil) and the sausage. Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.

Next add in the onion and garlic. Stir and cook until soft and translucent. About 5 minutes. Then add in the tomato paste and italian seasoning. Stir and cook 2 minutes.

Once softened, add in the chicken broth and crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat. When the liquids are boiling, uncover and add in the mini gnocchis and stir and cook for 2 minutes.

Lastly, reduce heat to medium-low and add in the baby spinach and season with kosher salt (more or less to personal taste) and lots of freshly ground black pepper. Stir to combine.

Lastly, pour in the heavy cream. Stir and simmer on low until soup has thickened slightly and the spinach has wilted.

Ladle soup into bowls and top with freshly grated parmesan cheese and some red pepper flakes (if desired).

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1.5cups, Calories: 396kcal, Carbohydrates: 34g, Protein: 16g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 49mg, Sodium: 1444mg, Potassium: 366mg, Fiber: 3g, Sugar: 4g, Vitamin A: 574IU, Vitamin C: 6mg, Calcium: 82mg, Iron: 4mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American, Italian
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
March 18, 2024
Spicy Italian Sausage Subs – Simply Scratch
[ad_1]
These Spicy Italian Sausage Subs are simple and yet packed with flavor. Crusty Italian rolls are filled with spicy Italian sausage, tender onions and peppers, basil, pecorino Romano and melty provolone cheese. Serve these hearty sandwiches with your favorite side. Recipe yields 4 servings.

How can something so simple be so delicious?

It’s a combination of a good crust roll and a flavorful sausage filling. In this recipe spicy italian sausage, sautéed onions and peppers are tucked into crusty italian sub rolls with fresh basil, pecorino Romano and provolone cheese. Similar to a cheesesteak, you don’t really need a sauce or extra condiments.

They might not be the prettiest sandwich, but they sure are delicious.

To Make These Spicy Italian Sausage Subs You Will Need:
- olive oil – Or substitute with avocado oil.
- red and yellow bell peppers – Lends mild pepper flavor.
- yellow onion – Adds a subtle sweet onion flavor.
- kosher salt – Used to draw out flavor and season the dish.
- spicy italian sausage – Adds delicious flavor.
- garlic – Adds distinct punchy flavor.
- calabrian chili paste – Lends delicious spice and subtle sweet flavor.
- Italian sub rolls – Try to find good quality rolls that are about 6-inches long.
- basil (fresh) – Lends bright herbaceous flavor
- pecorino Romano cheese (grated) – Lends salty tangy flavor.
- provolone cheese (slices) – Lends sharp, butter and slightly nutty flavor.
Start by prepping your veggies. You will need 1 large red and yellow bell pepper (seeded and thinly sliced), 1 large yellow onion (also thinly sliced) and mince up 2 cloves minced fresh garlic.

Preheat your oven to 400℉ (or 200℃).

Meanwhile, heat some olive oil in a 10-inch deep sided skillet over medium to medium-low heat.

Add in the sliced bell peppers and onions with a pinch of kosher salt. Stir and cook until just softened. About 10 minutes.

While the peppers and onions are sautéing, remove the casings from 20 ounces of spicy italian sausage.

Once removed, roughly chop the sausage.

This is what the peppers and onions should look like. They’ll cook down even further with the sausage so if they’re still a bit firm that’s okay.

Add in the chopped italian sausage. Stir and cook until no longer pink and browned in spots.

Next, add in 2 teaspoons to 1 tablespoon calabrian chili paste and the minced garlic.

What is Calabrian Chili Paste?

Calabrian chilli paste is a versatile spicy condiment. It’s primarily made up of dried crushed Calabrian chiles, sunflower and/or olive oil and salt. Calabrian chilis themselves are hotter than a jalapeño however, the paste is less spicy than a whole peppers because it’s made with olive oil and other ingredients. It’s a great way to add a spicy kick to just about anything, from dressings and sauces to pasta and sandwiches.

You can find calabrian chili paste at most major grocery stores or specialty markets.

Stir and cook 1 minute. Then remove the skillet off of the heat.

Toast 4 sliced Italian rolls (sub buns) on a rimmed metal baking sheet (on the middle rack) of your preheated oven for 5 minutes.

Using oven mitts, remove the toasted rolls and place on a heatproof surface. Switch your oven over to broil and adjust the oven rack to the highest position.

Divide the italian sausage and pepper mixture among the rolls.

Top with sliced basil and 1 tablespoon grated pecorino romano cheese.

Top each with 2 slices provolone cheese.

Broil for 1 to 2 minutes (watch carefully to avoid burning) until the cheese is melted.

Serve with extra basil and/or Calabrian chili paste.

What Sides Go With Subs?

Enjoy! And if you give this Spicy Italian Sausage Subs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Spicy Italian Sausage Subs

These Spicy Italian Sausage Subs are simple and yet packed with flavor. Crusty Italian rolls are filled with spicy italian sausage, tender onions and peppers, basil, pecorino Romano and melty provolone cheese. Serve these hearty sandwiches with your favorite side.Recipe yields 4 servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

1 tablespoon olive oil, or avocado oil

1 large red bell pepper, sliced thin

1 large yellow bell pepper , sliced thin

1 large yellow onion, thinly sliced (about 1½ to 2 cups)

kosher salt

20 ounces spicy italian sausage links, casing removed and coarsely chopped

2 medium cloves garlic, minced

2 teaspoons chopped calabrian chili pepper paste, more or less to taste

4 italian sub buns, cut partially in half leaving one side intact

1/3 cup fresh basil, sliced

1/4 cup pecorino romano cheese, grated

8 slices provolone cheese

Preheat your oven to 400℉ (or 200℃).

In a 10-inch, deep-sided skillet add olive oil, peppers and onions with a pinch of salt. Heat over medium, stirring often until just softened.

To the slightly softened peppers and onions add the italian sausage. Stir and cook until no longer pink and browned in spots – break up any extremely large crumbles.

Next, add in the garlic and Calabrian chili paste. Stir and cook 1 minute, then remove the pan off of the heat.

Place italian sub rolls on a rimmed baking sheet and toast in the oven, on the middle rack, for 5 minutes. Once toasted, remove and adjust the oven rack to the highest position and preheat your broiler.

Divide the sausage mixture among the toasted sub buns. Avoid adding any excess fat from the pan. Top with basil, pecorino and 2 slices of provolone cheese per sub. Broil 1 to 2 minutes or until cheese has melted. Watch carefully to avoid burning.

Serve warm and enjoy!

Serving: 1sandwich, Calories: 897kcal, Carbohydrates: 45g, Protein: 39g, Fat: 62g, Saturated Fat: 24g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 26g, Cholesterol: 140mg, Sodium: 1685mg, Potassium: 680mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1848IU, Vitamin C: 145mg, Calcium: 410mg, Iron: 13mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
October 30, 2023
Spicy Jalapeño Sloppy Joes – Simply Scratch
[ad_1]
Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

Looking for something easy to make for dinner?

Or maybe you want something spicy and delicious to serve at your football get together. Either way, the answer is these spicy jalapeño sloppy joes! Toasted buns topped with a sweet and spicy sloppy Joe beef mixture, topped with cheese, jalapeños and crispy fried onions.

Floor to ceiling flavor with delicious heat and it can be on your table in well under an hour. <– my kind of recipe.

To Make These Spicy Sloppy Joes You Will Need:
- yellow onion – Adds a subtle sweet onion flavor.
- jalapeño – Adds delicious spicy flavor.
- garlic – Adds distinct punchy flavor.
- lean ground beef – I like to use 90/10 but use your favorite!
- ketchup – Is the base of the sloppy joes sauce. Use homemade or store-bought.
- water – This is added to thin the sauce a tad.
- vinegar – Gives the sauce the tangy zip.
- mustard – Lends distinct flavor.
- Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
- sugar – Adds a touch of sweetness and helps balance flavors and acidity.
- paprika – Lends subtle color and flavor.
- cayenne – Gives the sauce added kick and flavor.
- kosher salt – Enhances the flavors in this recipe.
- black pepper – This will add some subtle bite and flavor.
for serving:
- hamburger buns – We like toasted brioche buns.
- muenster cheese slices – the perfect melty cheese. You will need 8 slices.
- extra jalapeños – Either sliced or chopped.
- crispy onions – Adds onion flavor and crunchy texture.
- potato chips – Serve as a side.
- pickles – Serve as a side.
Make the Sauce:

Start by heating 1 teaspoon of olive oil in a dutch oven over medium to medium-low heat. Add in 1 cup diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat) and 2 minced cloves of garlic with a pinch of kosher salt.

Stir and cook 5 to 8 minutes or until the onions and jalapeños are soft.

To that, add in 2 pounds lean ground beef. Using a wooden spoon, break it up into crumbles and cook until no longer pink. Drain and discard fat.

Once the beef is browned, add in 1-3/4 cup ketchup, 1/2 cup water, 1-1/2 tablespoons white (distilled) vinegar, 1 tablespoon yellow mustard, and a couple splashes Worcestershire sauce. Then measure and add in 2 tablespoons sugar, 3/4 teaspoon both kosher salt and cayenne pepper, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper.

Stir, cover and simmer on low for 30 minutes, stirring occasionally.

Build the Sloppy Joes:

Toast your hamburger buns, top with a few spoonfuls of the spicy sloppy joe mixture. Top with a slice of muenster cheese and slide underneath your broiler for 30 to 45 seconds. It doesn’t take long for the cheese to melt.

Lastly, top with a few more spoonfuls of the meat mixture (they’re called sloppy for a reason!), sliced jalapeño and crispy fried onions.

SO. DANG. GOOD.

These sandwiches, without the extra jalapeño on top, are the perfect level of spice and not too hot. But the extra jalapeño gives these sloppies fresh flavor and crunch, they also amp up the heat for those who like things extra spicy.

Whether served on Halloween or at your game day party, these spicy jalapeño sloppy joes will be a huge hit!

Enjoy! And if you give this Spicy Jalapeño Sloppy Joe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Spicy Jalapeño Sloppy Joes

Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

olive oil, or avocado oil

1 cup yellow onion, diced

1 large jalapeño, diced (seeded and ribs removed for less heat)

2 cloves garlic, minced

2 pounds lean ground beef, I like to use 90/10

1¾ cup ketchup

1/2 cup water

1½ tablespoons white vinegar

1 tablespoon yellow mustard

3 dashes Worcestershire sauce

2 tablespoons sugar

3/4 teaspoon kosher salt

3/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon black pepper, freshly ground

FOR SERVING:

8 brioche hamburger buns

8 slices muenster cheese

2 jalapeños, sliced or chopped, for serving (optional)

crispy fried onions, for serving

Heat a teaspoon of olive oil in a dutch oven over medium to medium-low. Add in the diced onions, jalapeños and garlic with a small pinch of salt. Stir and cook 5 to 8 minutes or until softened.

Add in the ground beef, use a wooden spoon to break it up into small crumbles and cook until no longer pink. Drain and discard fat, if any.

Next add in ketchup, water, vinegar, mustard and worchestershire sauce. Then measure and add in the sugar, salt, cayenne, paprika abd black pepper.

Stir, cover and simmer for 30 minutes, stirring occasionally.

Move your oven rack to the highest position and preheat your broiler to high.

Meanwhile toast hamburger buns or rolls and place on a rimmed, metal baking sheet.

Top with a few spoonfuls of the meat mixture and top with slices of muenster cheese. Slip under the broiler for 30 to 45 seconds or until melted.

Top with a spoonful more of the meat mixture, then add slices of jalapeño and crispy fried onions. Replace the top bun and serve.

Serving: 1sandwich, Calories: 721kcal, Carbohydrates: 48g, Protein: 39g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 244mg, Sodium: 881mg, Potassium: 458mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1150IU, Vitamin C: 9mg, Calcium: 272mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
October 22, 2023